| From: 101 Cookbooks (reviewed 6th April 2010)probably my favorite way to have tofu - carmelized, slightly crisped squares combined with brussel sprouts (or any other green veg, I'm a fan of broccoli in this) and nuts for texture. plus it's quick and I'm always a fan of one pan to clean-up ;) |
| this is my go-to barbecue sauce recipe and I get so many compliments on it! really easy (ketchup-based and I normally have all the ingredients in the kitchen) and worlds better than any sauce I've found in the grocery, this BBQ sauce is ready to go in about 10 minutes.
if you are grilling, follow the instructions to only apply the sauce in the last 15 minutes of cooking or it will burn due to the brown sugar in it.
I also love to use this sauce in the crockpot for barbecue meatballs for parties.
and one last thing, if you can find it, adding some smoked spanish paprika (either sweet or hot, depending on your taste) adds a great layer of smoky flavor! |
| recommended by Jen over at Modern Beet - http://www.modernbeet.com/archives/628
"I have an odd love of loaves of meat, and typically turn to Paul Prudhomme’s cajun meatloaf whenever the craving strikes. Moist, spicy, and with a wonderful texture, I am not sure it can be improved upon (except by using rolled oats rather than breadcrumbs — a personal preference that results in a more tender meatloaf)."
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| From: Orangette (reviewed 6th April 2010)http://orangette.blogspot.com/2009/12/for-ever-and-ever.html
yummy! and for something that is not that hard, you get major credit for making something from scratch. a little too sweet for me that first time around, so I might play around with a little less brown sugar and vanilla and a bit more salt next time. I did use air-popped popcorn, rather than the microwave popcorn she calls for, so that might have been the difference. overall though, a great snack and a great gift treat! |
| I dream of these sometimes...spicy, creamy, bacony (if that isn't a word, it should be) and easy, though a bit time-consuming if you make a lot, which you should because they go fast! |
| From: Serious Eats (reviewed 20th April 2010)last night I pulled out some frozen tilapia fillets for dinner and remembered seeing this recipe last month on Serious Eats.
lo and behold, I had everything the recipe called for in the pantry (made more likely by the fact that the ingredient list for the sauce is only 7 ingredients long) and, even better, you throw everything in the blender, pour it over the fish and bake 8-10 minutes. it doesn't get much easier than that.
my only notes for next time are that I will listen to the recipe and seed the jalepeno (I like things spicy, but this was nose-running hot, bordering on the sweat) and maybe use a larger sheet pan - the recipe called for one just large enough to fit the fish and the sauce didn't reduce and carmelize enough. I ended up pouring it off into a saucepan and reducing it on the stove. |
| Okay, how do I tell you how great I think this salad is? I first had a green papaya salad while traveling in Thailand about eight or nine years ago and haven't seen it since, but that flavor memory has stuck with me all those years.
So when I came across a green papaya in my local asian market this week, I jumped at the chance to make this salad! The dressing is a tasty combination of salty, sour, and sweet with nice crunchiness and texture from the papaya, fried shallots and crushed peanuts. Plus the addition of shrimp makes it filling enough to serve as a light meal.
I did skip the carrot, substituted in cilantro for the basil, and added some really finely chopped dried shrimp to the dressing (because I had them on hand and several other recipes I looked at included them.) |
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